Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

Published:2018 Issue:7 Volume:9 Page:3610-3616
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yin Fa-Wen¹²³⁴⁵,Hu Xiao-Pei⁶⁷⁵,Zhou Da-Yong¹²³⁴⁵^ORCID,Ma Xiao-Chi⁸⁹¹⁰⁵^ORCID,Tian Xiang-Ge⁸⁹¹⁰⁵,Huo Xiao-Kui⁸⁹¹⁰⁵,Rakariyatham Kanyasiri¹²³⁴⁵,Shahidi Fereidoon¹¹¹²¹³¹⁴,Zhu Bei-Wei¹²³⁴⁵

Affiliation:

1. School of Food Science and Technology

2. National Engineering Research Center of Seafood

3. Dalian Polytechnic University

4. Dalian 116034

5. PR China

6. Beijing Advanced Innovation Center for Food Nutrition and Human Health

7. Beijing

8. School of Pharmacy

9. Dalian Medical University

10. Dalian 116044

11. Department of Biochemistry

12. Memorial University of Newfoundland

13. St. John's

14. Canada

Abstract

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

Funder

Natural Science Foundation of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00788H

Reference48 articles.

1. Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems

2. Lipophilization of Resveratrol and Effects on Antioxidant Activities

3. Omega-3 polyunsaturated lipophenols, how and why?